SWISS ROLLS

5 egg yokes

5 egg whites

A pinch of salt

70 g sugar and 50 g

90g flour

2 g baking powder

50g oil

50g milk

1 teaspoon vanilla

Separate eggs into 2 different bowls.

Sift flour and baking into a bowl and set aside

Put oil and milk in a bowl set aside

Now add 1 g salt to egg yolks and beat

Add the 50 g sugar and beat till its thick and gooey

Clean your beater and now beat the whites, add the 70 g sugar in 3 stages. Beat for about 4 to 5 min till a very stiff merengue.

Now add the yokes into the whites and fold gently till combined.

Add sifted flour. Sifted 3 times.

Fold in gently.

Take a little of the batter and mix it into the milk and oil till completely combined. Now add the oil mixture to the rest of the flour and egg mixture. Combine add vanilla and mix in gently.

Pour onto greased and lined baking tray.

Bake for 10 min in a preheated oven.

Remove lining. Cut off edges let it cool.

Spread any filling of your choice and roll up. Wrap with baking paper and leave in the fridge for about 30 min to an hour. Sprinkle with icing sugar or top with ganache. Pipe some whipped cream.

Pit apricot jam.